Artichoke Pesto Pasta

• Produce

  • 1 6 oz. jar Artichoke hearts
  • 1 1/2 cup Cherry tomatoes
  • 3 tbsp Parsley

• Canned Goods

  • 4 cup Chicken stock

• Condiments

  • 1 12 oz. jar Artichoke pesto
  • 1 can Black olives

• Pasta & Grains

  • 1 1 lb. tube Shaped pasta

• Baking & Spices

  • 1 tsp Black pepper, fresh ground
  • 1 tsp Salt

• Dairy

  • 1 cup Asiago cheese

Found on mantitlement.com

Description

Ingredients

• 1 lb. tube shaped pasta
• 1 can (3.8 oz.) sliced black olives
• 3 T. chopped parsley
• 1½ c. cherry tomatoes, halved
• 6 oz. jar of artichoke hearts
• 12 oz. jar of artichoke pesto
• 4 c. chicken stock
• 1 t. salt
• 1 t. fresh ground black pepper
• 1 c. shredded asiago cheese

Directions

• Pour the chicken stock into a 13 round skillet.
• Slowly add in the pasta, stir and bring to a boil.
• Stir again, turn the heat down to a simmer then cover the skillet and cook the pasta for 10 minutes.
• After 10 minutes, remove the lid and stir the pasta making sure its not sticking to the bottom of the pan.
• Add the rest of the ingredients to the pan except for the asiago cheese, stir to combine and cook another 8-10 minutes until the pasta is through.
• Top with the asiago cheese and serve.